Ingredients and Weight:
- Beef chuck roast, boneless, cut into 1-inch cubes: 3 pounds
- Bacon, thick-cut, diced: 8 ounces
- Carrots, peeled and cut into chunks: 1 pound
- Celery, cut into chunks: 1 pound
- Onions, chopped: 2 large
- Garlic cloves, minced: 4
- Burgundy wine (or dry red wine): 3 cups
- Beef broth: 2 cups
- Tomato paste: 1/4 cup
- Flour: 1/4 cup
- Dried thyme: 1 teaspoon
- Dried oregano: 1 teaspoon
- Bay leaves: 2
- Salt and black pepper to taste
Preparation Time:
30 minutes
Cooking Time:
2-3 hours on the stovetop
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- In a large Dutch oven or heavy-bottomed pot, brown the bacon. Remove the bacon from the pot and set aside.
- Season the beef cubes with salt and black pepper.
- Add the beef cubes to the pot and brown on all sides. Remove the beef cubes and set aside.
- Add the carrots, celery, and onions to the pot and sauté until softened.
- Add the garlic and sauté for 1 more minute.
- Add the red wine, beef broth, tomato paste, flour, thyme, oregano, and bay leaves to the pot. Bring to a boil and then reduce heat.
- Return the beef cubes to the pot and add the bacon.
- Cover and bake in the preheated oven for 2-3 hours, or until the beef is tender.
- Serve hot with mashed potatoes, egg noodles, or crusty bread.
Nutritional Information:
- Calories: 500 per serving
- Fat: 25 grams
- Protein: 35 grams
- Carbohydrates: 25 grams
Dish Characteristics:
- Rich and flavorful stew
- Fall-off-the-bone tender beef
- Aromatic blend of herbs and spices
User Comments:
- "This is the best Beef Bourguignon I've ever had! The beef was so tender and the sauce was perfect."
- "This dish is simple to make but it has such a complex flavor. I'll definitely be making it again."
- "I love the way the wine and the herbs meld together in this dish. It's a perfect meal for a special occasion."
Special Precautions and Tips:
- If you don't have Burgundy wine, you can use any dry red wine.
- To make the sauce thicker, whisk in a little more flour or cornstarch before serving.
- Let the dish rest for 15 minutes before serving to allow the flavors to meld.
